Individual apple tarts

Yield: 6 servings

Measure Ingredient
1½ cup Flour, all purpose Salt
½ cup Butter; cold, cut in 1/2\"
1½ cup Applesauce;homemade or store bought
5 eaches Apples; firm, peeled,cored & sliced as thinly as possible pieces Cold water up to 1/3 cup
¼ cup Butter; melted
2 tablespoons Sugar
½ cup Apricot jam Water



PASTRY: Put flour and salt in large mixing bowl. Using your fingertips or pastry cutter, rub butter into flour just until pea sized pieces of butter remain. Add ¼ cup ice water and gently knead just enough for ingredients to hold together. If necessary, add a bit more water to help pastry stick together. Wrap in plastic and refrigerate until firm, about 1 hour. Divide pastry into 6 pieces. On lightly floured surface, roll each piece into a round about ⅛ inch thick. Cut each into a circle, about 5½ inches in diameter. Place on parchment-lined cookie sheet; refrigerate at least 30 minutes.

FILLING: Spread about ¼ cup applesauce, nearly right to edges, over each pastry circle. Arrange apple slices, overlapping slightly, in a circle in applesauce. Brush apple with butter and sprinkle with sugar. Bake in a preheated 350F oven until apples are tender and underside of pastry is golden brown, about 1 hour. Heat jam with water over low heat. Strain through sieve over bowl. Brush over apples. Serve with ice cream or creme anglaise. MAKES: 6 TARTS

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